Chilling chambers are intended for the industrial production for intensive cooling of smoked meat products, smoked fish and similar products after a thermal processing.

• Mauting chilling chambers are intended for the industrial and craft production.
• They enable to carry out the intensive chilling of smoked meat and similar products after the thermal processing.
• The intensive chilling reduces the weight loss against a conventional cooling and ensures a rapid transition through the critical temperature range (+40 °C to - + 15 °C) when the highest growth of germs occurs, prolongs a durability and keeping quality of products, enables the immediate expedition and packaging which results in saving the cold and storage area.
• The chilling chamber uses the control system which enables the selection of its own program and the full control over the technological process and this way provide the automatic process run.
• The piercing sensor serves for recording the product core temperature.
• The chilling process proceeds in the following program phases: - chilling by the water shower with the intensive air flow (up to the product core temperature of 30-35 °C) - chilling by the circulated air flow with the temperature of 0 -5 °C§The perfect construction provides the ideal insulation, rigidity and long operating life.
• The air circulation inside the intensive cooling chamber is provided with a powerful ventilator the amount of which follows the number of trolleys.
• The chilling chamber is provided with a water distribution for showering.
• The piercing sensor serves for recording the temperature in the product core.
• The chilling chamber has been made of the stainless nickel chrome steel with ground surface or pickled surface treatment.

General-purpose professional. The smokehouse is designed for industrial and craft production of smoked meat products. It enables to carry out automatic thermal processing of smoked meat products, i.e. reddening, warming-through, drying, smoking, cooking, baking and showering without any additional handling operation.

• Thanks to the wide range of options smokehouses enable to carry out the automatic thermal processing of smoked meat products and smoking of all types of products. This way they are profitable in such operations where a wide range of products are processed.
• The Classic smokehouses are intended for the industrial and craft production of smoked meat products.
• Thanks to the sophisticated control of a technological process the minimal losses and weight loss occur. The Classic smoking chamber has the individual circulating air ventilator for each trolley. The optimized circulating air flow provides the uniform distribution of temperature, humidity and smoke. By request the air flow circulation can be controlled by means of the frequency converter which enables the infinitely variable change of air flow. Also the control air flap valves which continuously wary the air flow proportion from the left and right side may be added.
• Smokehouses enable the thermal processing according to the Delta-T method.
• The Classic smoking chamber uses the control system which enables the selection of its own program and the full control over the technological process and this way provides the automatic process run.
• The humidity is recorded by the psychrometric sensor.
• The piercing sensor serves for recording the temperature in a product core.
• The smoking chamber is provided with the wood chips smoke generator as a standard and the automatic cleaning system.
• The smokehouse has been made of the stainless nickel chrome steel.

The transport system enables the automatic transport of trolleys into the smoking or cooking chamber, their subsequent automatic shifting from the cooking to chilling section after thermal processing and the subsequent dispatch after cooling-down.

• Both smoking (cooking) and chilling chamber are usually used independently.
• When using the transport system of trolleys, the both chambers are unified in a single unit. This arrangement of chambers reduces the transport period of trolleys from the smoking to chilling chamber. This results in shorter time of the whole thermal process (heating, cooling) which has influence on the quality of processed products. The unit capacity compared to independently used chambers where the trolleys must be handled by chamber operating personal increases.
• With regard to the possibility to operate both chambers independently it is necessary to separate the chambers with doors.
• The transport of trolleys in chambers is provided by walking beam powered pneumatically or hydraulically.

Cooking chambers enable to carry out the automatic thermal processing by cooking. The whole process of automatic thermal processing is controlled by microprocessor control unit. The chamber is suitable for thermal processing of ham and similar products in leak-proof casings of moulds. By request it is possible to provide the chambers with higher heater output and stronger panels for cooking at temperature above 160°C which enable its use for baking of products.

• The Mauting cooking chambers are intended for industrial and craft production of smoked meat products..
• They enable to carry out the automatic thermal processing by cooking and on customer's request also baking.
• The cooking camber provides the optimal flow, speed, direction and renewal of circulating air which are the basic assumption for obtaining the uniform distribution of temperature and humidity in a space. For temperature above 160°C they are in design with strengthened panels and additional heating.
• In construction they can be adapted for the horizontal flow of circulate air.
• They enable the thermal processing according to the Delta-T method.
• The air circulation inside a chamber is provided with a powerful ventilator the amount of which follows the number of trolleys.
• The cooking chamber uses a control system which enables the selection of its own program and the full control of the technological process and this way provides the automatic process run.
• The perfect construction provides the ideal insulation, rigidity and long operating life.
• The humidity is recorded my means of psychrometer sensor, the piercing sensor serves for recording the product core temperature.
• The chamber has been made of the stainless nickel chrome steel.

Air-conditioned chambers MAUTING

MAUTING air-conditioned chambers provide for optimal fl ow, speed, direction and exchange of circulatory air, which ensure uniform temperature and humidity distribution in the whole area of the room.

They are designed for technological process for thermally non-processed fermented products.

They are suitable for fermented products with starting culture.

They are convenient for technology with GDL or classic production of salamis, sausages, ham and smoked meat.

A central fan ensures optimal and uniform air-fl ow in all places of the room.

System of inlet ducts with jets for air inlet and exhaust ducts provides for uniform air-fl ow in the whole chamber.

System of changing fl aps of circulatory air supports perfect and uniform drying of all products.

Regulation of circulatory air with use of fresh air, enthalpy and regulation according to the absolute humidity enables to reduce the energy consumption by c. 30%.

Division of air-conditioned chambers:

Smoke ripening chambers KMZ

• are designed mostly for the fi rst phase of fermentation of thermally non-processed meat products.
• The fi rst phase of fermentation, start of fermentation
• Smoking by cold smoke
• Maturing
• Intensive drying.

Operative temperature range is 18 ÷ 30 °C at regulated humidity in the range of 65 ÷ 95%. Standard dehumidifying output of the equipment is up to 3% / 24 hours at the chamber temperature of 18°C and relative humidity of 75%. Smoke generation can be carried out either in the wooden chip or friction smoke generator according to the client’s requirement.


Maturing chambers KMD

are designed for the second phase of fermentation of thermally non-processed products or drying of thermally processed products.

They can be equipped with smoke generators for creation of smoke aroma at products.

• The second phase of fermentation
• Drying
• Storage of sausages, ham, speck, meat, etc.

Standard operative temperature range is 15 ÷ 22 °C at regulated humidity in the range of 65 ÷ 90%. Dehumidifying output of the equipment is 1-1,5% / 24 hours on the average according to the type of the product, casing and production technology related to the temperature of 15 °C and relative humidity of 70%. The Cross Flow system allows the dehumidifi cation up to 2,5% / 24 hours.

DAF1, DAF2, CrossFlow alternating air flow system:

The innovative alternating airflow system consists in regular changing the airflow direction through the products from top to bottom and bottom to top. As a result, the risk of over-drying the surface of the product is greatly reduced, the most even possible processing of the products throughout the chamber is ensured, and the entire drying process is accelerated. The air-conditioned chamber equipped with an alternating flow system will also better cope with the risk of growth of undesirable microorganisms on the surface of products.

1. DAF 1 (DualAirFlow System 1)

• vertical phase - the air enters the chamber through the vertically positioned nozzles, passes through the product trolleys and is sucked out through the ducts located above the trolleys.
• DAF 1 is suitable for chambers especially for KMD chambers up to 6 carriages.

2. DAF2 System (DualAirFlowSystem 2)

• vertical phase - the air enters the chamber through the vertically positioned nozzles, passes through the product trolleys and is sucked out through the ducts located above the trolleys.
• horizontal phase - the air enters the chamber through the top nozzles and enters the product trolleys from above. It is then sucked out through lower channels located in the bottom of the chamber along the walls.

The amount of air from the left and right side changes smoothly from minimum to maximum in both phases.

DAF 2 system is suitable for chambers especially for KMZ or KMU chambers up to 4 carriages and KMD for up to 6 carriages.
It is very suitable for products with greater dehumidification and for trucks over 2m.

3. CrossFlow System

The direction of flow from top to bottom - the circulating air is fed into the chamber from above by means of ducts located above the trolleys and sucked out through the ducts located along the chamber walls.

Bottom upward direction - Circulation Air is fed into the chamber from below through channels along the walls and sucked out through the ducts above the carts. The amount of air from the left and right side changes smoothly from minimum to maximum in both phases

• The CrossFlow system is suitable for larger KMD chambers with a width of 7 trucks.
• It is very suitable for products with greater dehumidification and for carts over 2m.